HSE Management for the Food Industry


Unsafe food has been a human health problem since history was first recorded, and many food safety problems encountered today are not new. Although governments all over the world are doing their best to improve the safety of the food supply, the occurrence of foodborne disease remains a significant health issue in both developed and developing countries.  Proper food handling, transportation, storage and preparation can prevent most foodborne diseases. 

This workshop, geared towards management personnel in the food industry, uses the Hazard Analysis and Critical Control Point (HACCP) principles and the “Five (5) Keys to Safer Food” model to bring awareness to the factors that influence food safety, and concrete methods of preventing them.

Learning Objectives

Upon completion of this workshop, participants should be able to:

  • Demonstrate an understanding of the food safety regulatory system of Trinidad and Tobago;
  • Demonstrate an understanding of how foodborne pathogens and chemical contamination of food can impact health;
  • Identify and incorporate the five (5) keys to safer food;
  • Identify and apply the HACCP principles to actively manage food safety within their establishment;
  • Provide alternative solutions to prevent foodborne illnesses.

Programme Outline

Topics to be covered include:

Unit I:        

  • Background 
  • Definition of foodborne illnesses    
  • At risk groups 
  • How food becomes hazardous    
  • The importance of micro-organisms         
  • Bacteria – the greatest threat to food safety!    
  • What conditions encourage bacteria to grow?           
  • FAT TOM - food, acidity, time, temperature, oxygen and moisture.   

Unit II:

  • Roles and responsibilities    
  • What are the retail and food service industries?          
  • Who has the responsibility for ensuring safe food?        
  • Health Inspectors and Regulations of Food Safety    
  • The USA – FDA Food Code 
  • Active Managerial Control           
  • HACCP principles and its use as a Safety Management System       

Unit III:    

  • The Five (5) Keys      

Unit IV:

  • The Process Approach       
  • What is the process approach?   
  • What is the flow of food?   
  • The Hazard Analysis
  • Determining Risk Factors in Process Flows 

Unit V:

  • Application of the HACCP Principles       

Target Group

Management personnel at all stages of the food supply chain.

Faculty Bio-Sketch: Dr. Faith Yisrael

Dr. Faith B.Yisrael has a Bachelors degree (BSc) in Neuroscience, and Master of Public Heath (MPH) and Doctor of Public Health (Dr.PH) degrees in Behavioural and Community Health Sciences.   She has extensive experience in qualitative and quantitative research, policy development, wellness related programming, and health communications.  She lectures at the Tobago campuses of the Cipriani College of Labour and Co-operative Studies and the College of Science, Technology & Applied Arts of Trinidad & Tobago, in the areas of Research Methodology, Social Work, Psychology, Epidemiology, Medical Ethics, Medical Terminology, and a myriad of Occupational Health and Safety courses.

Dr. B.Yisrael is the Owner and Lead Consultant of Imani bet Knesset Consulting, a firm that provides professional, efficient, responsible and masterful services in the field of public / community health.  Specifically, Imani bet Knesset Consulting provides services in health education; wellness guidance/coaching; programme development, implementation and evaluation; health research; and policy review, development, and evaluation. 


Date View Event Calendar
Time 8:30 pm – 4:30 pm
Duration 3 Days
Cost TT $4,000.00 (inclusive of training materials, refreshments and Certificate of Participation) 
Please note that prices are subject to change without notice.
Venue Arthur Lok Jack Graduate School of Business
Max Richards Drive,
Uriah Butler Highway, North West,
Mt. Hope


Tel: 645-6700
Fax: 662-1411


Umesh Sookoo ext. 367
Sargam Samaroo ext. 115

E-mail:  openenrolment@lokjackgsb.edu.tt


Certificates will only be issued to participants who have attained a minimum attendance rate of 75% for the duration of the course.

Course Cancellation/ Reschedule Policy

Arthur Lok Jack GSB (ALJGSB) reserves the right to cancel training at any time. If ALJGSB cancels the training due to unforeseen circumstances beyond the control of ALJGSB, you are entitled to a full refund of the course fee, or your course fee can be credited toward a future training, based upon availability (providing payments have been made before original advertised date).

ALJGSB reserves the right to reschedule training at any time. If ALJGSB reschedules training due to unforeseen circumstances beyond the control of ALJGSB, the training will take place at the next available time. Participants will be informed via phone and/or e-mails.



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